Zurie's Holey Rustic Olive-And-Cheddar Bread
photo by Zurie
- Ready In:
- 1hr 20mins
- 7 ounces green olives, pitted, drained and patted dry (or use pimiento-stuffed green olives, 200 g sachet, drained)
- 3 1⁄2 ounces cheddar cheese, mature (100 g, best quality)
- 9 ounces all-purpose flour (260 g or 2 cups)
- 3 eggs
- 1 tablespoon baking powder (15 ml)
- 4 fluid ounces dry white wine (125 ml)
- 1⁄3 cup olive oil (80 ml)
- 1 tablespoon creme fraiche (15 ml)
- 2 -3 teaspoons freshly-grated black pepper (10 - 15 ml, to taste)
- 1 pinch flaky sea salt (or fleur de sel) (optional)
- Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
- Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
- Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
- Grate the cheese on the large holes of your cheese grater, weigh, and keep.
- Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
- Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
- Fold in the sliced olives and the cheese, folding in well.
- Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
- Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
- Turn out and cool on a rack.
- (The top might crack, which is normal).
Questions & Replies
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I was so excited about making this, and I was disappointed that it didn't turn out correctly. It did not rise and seemed too moist. I probably should have allowed the bread to cook longer (it was not brown on top like the photos). I also cooked it for part of the time at too high a temperature because I had something else in the oven. I will not make that mistake again. I am also making a mental note to check my baking powder. I really loved the flavor even with the problems I had, and I will try again soon (especially now that I have the creme fraiche in the house).
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).